ROASTED CORN PUDDING IN ACORN SQUASH
This sounded so good that I put it here for safe keeping till the thermostat starts to drop. Found on http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html Here also are some useful coments there were on that site. I used an acorn squash here, but you can experiment with other types of squash if you like. And if aniseed and scallions aren't your thing, you might try do a version swapping in coconut milk and a bit of curry paste - and perhaps a cilantro drizzle? Also, (important!) depending on the size of your squash you might have quite a bit of filling leftover - I ended up with double the amount I needed. That being said, I kept Karen's original milk/egg ratio intact here. I poured my leftovers into a buttered ramekin and baked that alongside the squash for a nice, light corn-flecked pudding. Or alternately, you might use a second squash
Provided by Debbwl
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375F degrees with a rack in the middle.
- Rub the orange flesh of the squash with the butter/oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out - bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
- In a bowl combine the milk, eggs, corn, anise seed, half of the scallions, nutmeg, and salt. Fill each of the squash bowls 3/4 full (see head notes about using leftovers). Carefully transfer the squash back to the oven without spilling (tricky!). Continue baking uncovered for another 30 - 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Keep and eye on things, you can go from melted cheese to burnt and inedible in a flash. Serve hot sprinkled with the remaining scallions.
Nutrition Facts : Calories 205.9, Fat 9.3, SaturatedFat 5.6, Cholesterol 27.7, Sodium 291.4, Carbohydrate 24, Fiber 3, Sugar 0.6, Protein 9.8
BAKED ACORN SQUASH WITH BROWN SUGAR
This easy and delicious fall side dish only requires a few minutes of hands-on time, leaving you free to work on the rest of the meal.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees. Generously butter a rimmed baking sheet.
- Halve squash crosswise. Scoop out seeds; discard. Slice a small piece off bottom of each squash half just enough to level.
- Set squash halves, scooped sides down, on prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick insides all over with a fork. Divide 2 tablespoons butter and sugar among halves; season with salt and pepper. Continue to bake until flesh is easily pierced with the tip of a paring knife, 25 to 30 minutes. Serve warm.
MAPLE-ROASTED ACORN SQUASH
Steps:
- Preheat the oven to 350˚.
- Place the squash, cut-sides up, on a sheet pan. Place 1/2 tablespoon butter and 1/2 tablespoon maple syrup in the cavity of each squash. Brush the cut sides with olive oil and sprinkle the squash with 3 teaspoons kosher salt and 1 teaspoon pepper. Roast for 40 to 60 minutes, depending on the size of the squash, until tender when pierced with a small knife.
- Place the squash on a serving platter. If the halves are too large for one serving, cut each piece in half through the stem. Drizzle lightly with extra maple syrup, sprinkle with sea salt and serve hot.
More about "roastedcornpuddinginacornsquash recipes"
ROASTED CORN PUDDING IN ACORN SQUASH RECIPE
From gimmesomeoven.com
- Rub the orange flesh of the squash with the olive oil. Place cut side up on a baking sheet. You will want it to sit flat (and not tip), if you are having trouble just level out the bottom using a knife. If the squash is tilting on the pan, the filling will run out – bad news. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
- Fill the squash 3/4 of the way with the corn mixture and carefully place back into the oven, uncovered. Continue baking for 30 minutes or until squash is tender and pudding is set.
BEST BAKED ACORN SQUASH RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
ROASTED ACORN SQUASH RECIPE (PERFECTLY TENDER!) | THE KITCHN
From thekitchn.com
20 BEST ACORN SQUASH RECIPES THAT ARE ABSOLUTELY GOURD-EOUS
From thepioneerwoman.com
ROASTED ACORN SQUASH WITH CRISPY CHICKPEAS
From overtimecook.com
BAKED ACORN SQUASH WITH STUFFING | DONUTS2CRUMPETS
From donuts2crumpets.com
ROASTED CORN PUDDING IN ACORN SQUASH - PUNCHFORK
From punchfork.com
22 BEST WINTER SQUASH RECIPES FOR A BOUNTIFUL DINNER - THE …
From thepioneerwoman.com
ROASTED CORN PUDDING IN ACORN SQUASH CUPS - JOANNE …
From joanne-eatswellwithothers.com
24 ACORN SQUASH RECIPES THAT ARE DESERVING OF YOUR ATTENTION
From huffpost.com
BORROWED: ROASTED CORN PUDDING IN ACORN SQUASH
From readingmytealeaves.com
ROASTED ACORN SQUASH (EASY RECIPE) - WHOLESOME YUM
From wholesomeyum.com
ROASTED CORN PUDDING IN ACORN SQUASH RECIPE | GIMME SOME OVEN
From pinterest.com
ROASTED CORN PUDDING IN ACORN SQUASH RECIPE - RECIPEBRIDGE
From recipebridge.com
THANKSGIVING DINNER RECIPES - BEST THANKSGIVING RECIPES
From howsweeteats.com
10 FAVORITE WAYS TO COOK ACORN SQUASH - ALLRECIPES
From allrecipes.com
EASY THANKSGIVING SIDE DISHES - FOOD LOVIN FAMILY
From foodlovinfamily.com
ROASTED CORN PUDDING IN ACORN SQUASH RECIPE - 101 …
From 101cookbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love